Vegan San Choy Bow
Directions
Rinse the rice, peas and lentils. Add to a saucepan with 4 cups of water. Bring to the boil, then reduce heat and gently simmer for 17 minutes until just tender. Drain any excess water and set aside.
Heat oil over high heat in a wok or a frypan. Add onion, capsicums and mushrooms to stir fry until softened for about 5 minutes. Add ginger and garlic and cook for a further minute.
Mix the 3 sauces together and add to the pan stirring to combine for another 2 minutes.
Add water chestnuts, bamboo shoots, corn, carrot, spring onions and toss to combine then add the cooked rice mixture to the pan. Mix well for at least 3-5 minutes, until the rice heats through and all the grains are coated in sauce.
Serve in lettuce leaf cups garnished with chopped peanuts and red chilli.
- Pre-cut your veggies to save on prep time and get the stir fry happening sooner!
- 1 cup jasmine Rice
- 1/2 cup McKenzie's Green Split Peas
- 1/2 cup McKenzie's Australian Red Split Lentils
- 1 tbs peanut oil
- 2 tbs medium brown onion, finely chopped
- 1 medium red capsicum, 1cm diced
- 1 medium green capsicum, 1cm diced
- 1 cup white button mushrooms, diced
- 1 tsp ginger, freshly grated
- 2 large garlic cloves, finely chopped
- 3 tsp soy sauce
- 2 tbs vegan oyster sauce
- 3 tbs hoisin sauce
- 1/2 cup canned water chestnuts, finely diced
- 1/2 cup canned bamboo shoots, finely diced
- 1 can baby corn spears, chopped into 1cm pieces
- 1 large carrot, shredded
- 4 spring onions, sliced
- 1/4 cup McKenzie's Crushed Peanuts
- 1 long red chilli, finely sliced (optional)
- Iceberg lettuce leaves, washed and trimmed
